Thursday, February 21, 2013

Lemon
grass (Cymbopogon citratus), a native of India, is used in Asian (Thai and
Vietnamese) and Caribbean cooking. Lemon grass is a perennial, which means once
you plant it; the grass comes back year after year. Depending on the area you
live in, the plant will go dormant in the winter, or will need to be potted and
wintered indoors.

Culinary
Uses

This
is a very pungent herb, so a small amount packs a lot of flavor. The entire
stalk of the grass can be used; the grass blade can be sliced very fine, while
the bulb can be bruised and minced.

The
light lemon flavor of this grass blends well with garlic, chilies, and
cilantro; yet can be used to make a refreshing tea.

This
grass is rich in a substance called citral, the active ingredient in lemon
peel. This substance is said to aid in digestion as well as relieve spasms,
muscle cramps, rheumatism and headaches.

Lemon
grass is also used commercially as the lemon scent in many products including
soaps, perfumes and candles. A related plant, (Cymbopogon nardus) is the
ingredient in citronella candles sold to ward off mosquitoes and other insects.

Buying
and Storing

Lemon
grass can be found in most Asian markets. Select fresh looking stalks that do
not look dry or brittle. Store fresh lemon grass in the refrigerator in a
tightly sealed plastic bag for up to 3 weeks, or freeze it for about 6 months
without any flavor loss.

In
addition to fresh, lemon grass may be purchased dried or powdered. The dried
product has to be soaked in hot water and reconstituted before use. The
powdered variety is useful in teas and curries, but is not a good substitute
for the fresh product.